Muhammara is a rich, hearty, and flavorful dip that originated in Aleppo, Syria, and has since become popular across the Middle East and around the world. The name “Muhammara” comes from the Arabic word ahmar, meaning “red,” which perfectly describes this vibrant Syrian red pepper dip.
This dip is nutty, savory, sweet, slightly smoky, and has just the right amount of heat. Made with roasted red peppers, walnuts, breadcrumbs, olive oil, and aromatic spices, this dip also calls for two signature ingredients that give it its unique flavor: pomegranate molasses and Aleppo pepper flakes.
Here’s a quick look at the Muhammara ingredients list along with their possible substitutes:
- Pomegranate molasses is a highly concentrated, syrupy reduction of pomegranate juice. It has a thick consistency and delivers bold tart and sweet flavors. I highly recommend using it in this Muhammara recipe, as it adds the perfect balance of sweetness and tang. Its unique flavor is what truly sets Muhammara apart.
Substitute: If you can’t find pomegranate molasses, you can make a quick version by simmering pomegranate juice until it thickens. Alternatively, a mix of lemon juice and maple syrup can work in a pinch to mimic its sweet-tart profile. - Aleppo Pepper Flakes are named after the Syrian city of Aleppo. They’re known for their vibrant red color, mild-to-medium heat, and a distinctive sweet and slightly salty finish. Their flavor is more complex and less sharp than regular chili flakes, adding depth and warmth to dishes without overwhelming heat.
Substitute: If you can’t find Aleppo pepper flakes, you can use half the amount of regular red pepper flakes as a substitute. Keep in mind, the flavor won’t be exactly the same, but it will still add a nice touch of heat. - Roasted red bell peppers are the star ingredient behind Muhammara’s vibrant red-orange color and its subtle smoky flavor. I personally like to roast or char fresh bell peppers in the oven or over an open gas flame—just like it’s traditionally done—for that deep, roasted aroma.
Substitute: You can absolutely use jarred roasted red peppers as a shortcut. Just don’t rinse them, as that washes away their smoky essence and adds extra moisture. Instead, simply pat them dry with a paper towel before blending to keep the flavor rich and the texture just right. - Walnuts are what make this dip so rich and creamy. While plain walnuts work just fine, taking an extra 5 minutes to toast them is absolutely worth it. Toasting brings out their natural oils, transforming them from slightly bitter and waxy to deeply nutty, warm, and flavorful—adding an extra layer of depth to the Muhammara.
- Others– Other essential ingredients in Muhammara include breadcrumbs, olive oil, garlic, a pinch of sugar, and salt—each contributing to the dip’s rich texture and balanced flavor. For those who enjoy a little extra heat, you can add a dash of Cayenne pepper, though it’s completely optional.
The beauty of this recipe is its flexibility—you can easily adjust the ingredients to suit your taste preferences. Whether you want it spicier, tangier, nuttier, or smoother, Muhammara welcomes your personal twist!
This roasted red pepper and walnut dip comes together in just 15 minutes and is incredibly versatile. Traditionally, Muhammara is made using a mortar and pestle, which helps bring out the rich flavors. However, I prefer using a food processor to make the process quicker and easier. Simply add all the ingredients to the processor and pulse until smooth. I like little coarse in texture but absolutely choice is yours. Then, season to taste and enjoy this delicious dip!
It’s typically enjoyed with warm pita, as part of a mezzo platter, spread on a sandwich or wrap, or served as a dip with fresh cut vegetables. I love serving it with pita chips or crisp veggies like cucumbers, carrots, and bell peppers. Leftover Muhammara dip can be stored in the refrigerator for up to one week.
Click here for Hummus recipe.
Step by Step Instruction with Photos
- In a wide pan, add the walnuts and toast them over medium heat for about 3 minutes, or until they’re fragrant and slightly golden, stirring occasionally to prevent burning. Once done, set them aside and let them cool completely before using in the dip.
- Roast the bell peppers over an open flame until the skin is charred and blistered all over, or bake them in a preheated oven at 425°F (220°C) for about 30 minutes, turning them once or twice to ensure even roasting. The skin should be nicely charred and the peppers soft.
- Once the bell peppers are roasted, transfer them to a bowl and cover it tightly with plastic wrap. Let them sit for a few minutes—this traps the steam, which helps loosen the skin and makes peeling much easier.
- When the peppers are cool enough to handle, peel off the charred skin, remove the seeds and stems, and slice the peppers into small strips.
- Transfer the toasted walnuts, roasted bell pepper strips, breadcrumbs, garlic clove, and the rest of the ingredients into a food processor. Reserve a few walnuts for garnishing.
- Blend the mixture until it breaks down into fine crumbs. I prefer the dip to be slightly chunky rather than completely smooth—it gives it a lovely texture.
- Taste and adjust the flavors as needed:
– Add more pomegranate molasses or lemon juice for tang,
– Or a pinch more salt to balance the flavors.
- Transfer the dip to a serving bowl and drizzle with olive oil. Garnish with the reserved chopped walnuts and fresh cilantro leaves. You can also use chopped fresh mint, parsley, or a sprinkle of pomegranate seeds for a burst of color and flavor.
- Store any leftover Muhammara in the refrigerator for up to one week—just be sure to bring it to room temperature before serving to enjoy its full flavor.
- Enjoy Muhammara Dip with warm pita, pita chips or fresh veggies.
Recipe Card
Muhammara Dip/Roasted Red Pepper Dip
Description
Muhammara is a rich, hearty, and flavorful dip made with roasted red peppers, walnuts, breadcrumbs, olive oil, and aromatic spices.
Ingredients
Instructions
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In a wide pan, add the walnuts and toast them over medium heat for about 3 minutes, or until they’re fragrant and slightly golden, stirring occasionally to prevent burning. Once done, set them aside and let them cool completely before using in the dip.
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Roast the bell peppers over an open flame until the skin is charred and blistered all over, or bake them in a preheated oven at 425°F (220°C) for about 30 minutes, turning them once or twice to ensure even roasting. The skin should be nicely charred and the peppers soft.
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Once the bell peppers are roasted, transfer them to a bowl and cover it tightly with plastic wrap. Let them sit for a few minutes—this traps the steam, which helps loosen the skin and makes peeling much easier.
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When the peppers are cool enough to handle, peel off the charred skin, remove the seeds and stems, and slice the peppers into small strips.
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Transfer the toasted walnuts, roasted bell pepper strips, breadcrumbs, garlic clove, and the rest of the ingredients into a food processor. Reserve a few walnuts and 1 Tbsp of olive oil for garnishing.
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Blend the mixture until it breaks down into fine crumbs. I prefer the dip to be slightly chunky rather than completely smooth—it gives it a lovely texture.
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Taste and adjust the flavors as needed: – Add more pomegranate molasses or lemon juice for tang, – Or a pinch more salt to balance the flavors.
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Transfer the dip to a serving bowl and drizzle with olive oil. Garnish with the reserved chopped walnuts and fresh cilantro leaves. You can also use chopped fresh mint, parsley, or a sprinkle of pomegranate seeds for a burst of color and flavor.
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Store any leftover Muhammara in the refrigerator for up to one week—just be sure to bring it to room temperature before serving to enjoy its full flavor.
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Enjoy Muhammara Dip with warm pita, pita chips or fresh veggies.
